On medium heat, sautee garlic and onions in oil. Add ground beef, spices and seasoning. Keep stirring then after around 3 minutes, add chopped camote and potato. Cook until meat and vegetables are done. Adjust seasoning according to taste.

Cool filling completely before putting on dough, otherwise dough will break from the heat. You can prepare this beforehand and just put in the fridge (freezer if it will n not be used within a day or two).

Combine all DRY ingredients first then add the oil. Knead till oil is incorporated (it will look like crumbs) then add the ice cold water. Knead until the dough is smooth (feel free to add a little more flour if dough is still too sticky).

You can refrigerate the dough for a while to make it easier to handle later. Freeze wrapped in plastic if not going to use within 24 hours.

Making the empanada:On a flat surface (lightly floured, if you like), get a ping pong ball size (or less) of dough and flatten it round with a rolling pin or glass (the more OC flatten the dough to about 1/8 inch thick then use bowls or cutters to cut a perfect round shape). Go as thin as you dare because thicker doughs may mean tougher turnovers later.

Add some of the filling (I add grated cheese to mine, my MIL and her late mother add raisins) in the center and fold the dough into a semicircle, with the filling completely covered. Wet the inner edge and crimp it together with a fork.

* You can substitute corned beef to the ground beef** When making big batches for parties or to give away, you can add more camote and potatoes to save on cost*** Experiment on fillings

I don't have a picture to share because I have not mastered the art of crimping it yet. Actually, I tended to fold the edges. The first batch I made, my cousin said that nobody will buy it when they see it. The second batch I made reminded hubby of fortune cookies because they were all slightly open.